Low-Carb Sriracha Beef Lettuce Wraps

posted by Kalyn Denny on November 29, 2016

Low-Carb Sriracha Beef Lettuce Wraps are one of my favorite quick dinners, and this tasty recipe is also Keto, gluten-free, dairy-free, and South Beach Diet friendly. And with a few different ingredient choices it could easily be Paleo or Whole 30! Use the Diet-Type Index to find more recipes like this one.

You may have noticed I have quite a few recipes for lettuce wraps on this blog, and they’re on the menu often at my house. But despite the abundance of lettuce wrap recipes to choose from, these Low-Carb Sriracha Beef Lettuce Wraps are a quick dinner that I find myself making over and over.

There are so many favorite flavors here that go perfectly with the beef and Sriracha Sauce, like fish sauce, lime, green onion, and cilantro, and if you like Thai flavors at all, you’re going to love this recipe as much as I do. And for cilantro-haters, I recommend just doubling the amount of green onions and this will still be amazing without the cilantro.

I recently got a wonderful new camera, so one day when I was making these lettuce wraps again I decided to snap a few photos. If you’ve been reading my blog for a while but have never tried this recipe, I hope the new photos will get you to try it. It can be on the table in well under 30 minutes, and Sriracha Beef Lettuce Wraps just might become your new favorite dinner!

Cook one pound of lean ground beef until it’s completely done and starting to lightly brown. While the beef cooks, mix together the fish sauce, Sriracha Sauce, and water. Also zest one large lime and squeeze the juice, slice the green onions and chop the cilantro (or double the amount of green onions if you don’t want cilantro.) Prepare the lettuce cups in the size you prefer.

When the beef is nicely browned, stir in the Sriracha sauce mixture and cook until the water evaporates. Turn off heat and stir in the lime zest, lime juice, green onions, and cilantro (if using). That’s it! Put it inside a lettuce wrap and devour!

Please come back and let me know if you end up making this over and over. And this is so flavorful, I’d say this is one time when the cilantro is 100% optional!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
As long as you use ground beef with less than 10% fat, Low-Carb Sriracha Beef Lettuce Wraps are a great recipe for any phase of the South Beach Diet. This would be great for other types of low-glycemic or low-carb diet plans as well; other diet plans may prefer higher-fat ground beef. The recipe could also be easily adapted to be Paleo or Whole 30 by using Red Boat Fish Sauce, an approved hot sauce, and an approved oil.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

ABSOLUTELY delicious. my boyfriend have been making your lettuce wraps a lot lately and thought we would try this one for a little change. Has a delicious *zing*!!! We added some canned tomatoes that had soaked in oregano, garlic and basil, and also kept in the avocado from the other recipe. 5 stars!!! Wish I was brilliant enough to come up with these on my own too! 🙂

I wanted to love this. I made it tonight but unfortunately the lime flavor was really overpowering, and I couldn't taste any of the other ingredients (I was really looking forward to tasting the sriracha :). Do you think it's ok to omit the lime zest and juice completely? Is there anything I can use to substitute for the moisture of the lime juice, like 1/4 cup beef stock or something? I definitely want to try this again, with maybe only a sprinkle of lime juice. Thanks! 🙂

Thank you for the feedback! Maybe my lime was just really tart. And in retrospect, I realized it did render a lot more juice than 1.5 T as indicated in the recipe, so I probably shouldn't have used as much as I did. I did use 2 T of sriracha. Anyways, thanks again! I am going to try this again later this week and I'll report back! 🙂

I have been making this recipe since last year and I have come back to say THANK YOU for this amazing dish! My husband and I go crazy for it! I have made it many times now and experimented with different ingredients. We've found that adding ginger and sometimes substituting oyster sauce for the fish sauce give it a new twist. Sometimes we'll saute some mushrooms and zucchini with the beef before we add in all the condiments. No matter what, it is always so delicious! Thanks again and know you have two adoring fans!

Thanks Lisa. I completely splurged and got the new Canon 5D Mark IV, it's expensive but I am in love with it. ( It's this one. Before that I had the Canon 6D, which is also a wonderful camera for quite a bit less money!

I tried this recipe tonight and it was very good. I especially like how quick it was to make. I thought I had a bottle of fish sauce but I didn't, so I had to think up a quick substitution and ended up using a teaspoon of sesame oil and a few dashes of soy sauce. Next time I will make sure I have everything. It was still very delicious. I've been following you for 7 or 8 years and I'm amazed at how much your sight has grown and how I keep using your recipes over and over. Thanks for all the kitchen inspiration.

Glenna, so happy I could inspire you. And it sounds like you're pretty creative; that sounds like a good substitute for the fish sauce. This is something I could eat once a week and I don't think I'd ever get tired of it!

I’m not able to provide nutritional information for the recipes for several reason, including the additional time it takes, the difficulty in doing it accurately, and the sheer number of recipes on my site. If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information. That’s all I can do at this time. Thanks for understanding.

This was such a great recipe! 🤯🤤 Although, I omitted the cilantro (don’t like it) I replaced it with Basil & Parsley. I didn’t have Fish sauce so I used soy sauce! It turned out delicious although I would use just 1 lime next time!🤗